By Stefanie Tuder Photos Pork Belly Studio Dollar for dollar, a comprehensive look at the agony of building a business For chef Adam Tortosa, opening a restaurant is more than just a pipe dream — it’s about proving something. Tortosa, a fair, lanky 31-year-old from...
By Zoe Leavitt, Tech Analyst at CB Insights These startups have raised $1.6B in aggregate to integrate digital features into nearly every aspect of restaurant operations. Americans spent more at restaurants than at grocery stores last year for the first time,...
By: Elizabeth Weise, USATODAY SAN FRANCISCO — One of the largest point-of-sale payment systems in the hospitality industry, used in restaurants and hotels globally, has been breached by a Russian organized crime group, computer security writer Brian Krebs reported...
A culinary student holds up the guts of a fish during a butchery class at the Le Cordon Bleu program at California Culinary Academy in 2008. Justin Sullivan / Getty Images By: Molly Hensley-Clancy, BuzzFeed News Reporter The company that operates Le Cordon Bleu...
